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Jarring desserts

Pastry chef Ann Kirk offers incentives to customers who bring back the jeweled jam jars she uses for panna cotta and pudding at the Deli at Little Dom’s restaurant in Los Angeles, but guests like them so much they tend to keep them, passing on the promise of one dollar off their next purchase at the restaurant.

“People like those jars so much, because they’re really cute, that it doesn’t happen very often that they bring it back,” she says. “I don’t know what they’re doing with them.